Oven-Baked Chicken Breasts with Lemony-Mustard Arugula Salad
Before a revolution breaks out, we want to assure you that we still think real fried chicken—soaked in buttermilk and fried in peanut oil till it's crispy—is the gold standard. But there's no denying that, in the past 20 years, two factors have had a huge influence on how we cook: speed and healthfulness. Oven-baked chicken satisfies both counts, offering a crispy, tasty coating and moist meat with less fat and fewer calories. Plus, it's quick enough to make on a Tuesday night. Add a light, bright arugula salad and you've got dinner.

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Oven-Baked Chicken Breasts with Lemony-Mustard Arugula Salad
Before a revolution breaks out, we want to assure you that we still think real fried chicken—soaked in buttermilk and fried in peanut oil till it's crispy—is the gold standard. But there's no denying that, in the past 20 years, two factors have had a huge influence on how we cook: speed and healthfulness. Oven-baked chicken satisfies both counts, offering a crispy, tasty coating and moist meat with less fat and fewer calories. Plus, it's quick enough to make on a Tuesday night. Add a light, bright arugula salad and you've got dinner.